Part 310 - Plan

A good plan makes all the difference.

Kim and I started the day with a plan. Did everything go accordingly? No. But for the most part it worked.

Kim and Robin cooked up a plan to gather some of Nashville's most talented chefs together for a meal. Robin, Josh, and Lisa - all members of the Nashville food scene - and their respective others joined us at our house for a meal. Kim and I provided food and a place to gather.

Want to be nervous? Try to cook for a chef. Want to be more nervous? Try to cook for several chefs. Want to stress even more, make something you've never tried before.

Did it work? Yes.

Menu

Cheese and Charcuterie plate

Home smoked trout

Homemade trout dip

Amazing cheese

Homemade bread

Main Course

Homemade pasta

Homemade carbonara

Grilled spring onions

Lady pea salad

Lady peas

Oven roasted beats and radishes

Desert

Homemade apple galette

Grilled peaches with burrata

Notes: There's nothing on earth like homemade. I bought fresh trout at WF. I brined the trout in water, sugar, salt, brown sugar, lemon juice and spices. I smoked the trout for just over one hour. It was the best smoked trout I've had in a long long time.

Kim made the galette from scratch. Whole vanilla bean in the butter. It was a thing of beauty.

We made the pasta from scratch. It had heft and silkiness both at once. The carbonara included one whole egg and seven yolks. It was buttery smooth and clung to the noodles.

When you make a plan and execute that plan, even with a few hick-ups, the meal can be next level good.